This chicken fettuccine Alfredo recipe is really unique as it doesn't use a thickening agent and is very versatile!
Ingredients
- ounces fettuccini pasta: 8 piece
- butter: 2 Tbsp
- skinless, boneless chicken breast halves - cut into chunks: 3 piece
- ounces mushrooms: 8 piece (sliced)
- garlic salt: 1 tsp
- ground black pepper: 0.125 tsp
- ½ cups heavy cream: 1 piece
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, heat butter in a large skillet and brown chicken and mushrooms until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency. Serve over noodles.
